Slow-Roasted Cherry Tomatoes And Garlic - cooking recipe

Ingredients

3 tablespoons olive oil, divided, or to taste
4 cups cherry tomatoes, halved
1 head unpeeled garlic, cloves separated
kosher salt and ground black pepper to taste
1 tablespoon dried Italian herbs, or to taste (optional)

Preparation

Preheat the oven to 225 degrees F (110 degrees C). Grease a large baking sheet with some of the olive oil.
Place tomatoes cut side-up on the baking sheet. Scatter garlic cloves among the tomatoes. Drizzle remaining olive oil on top. Sprinkle salt, pepper, and herbs lightly on top.
Bake in the preheated oven until tomatoes look shriveled but retain some moisture, about 3 hours. Let cool until garlic cloves can be easily peeled. Serve immediately or refrigerate until needed.